Irresistible Chicken Stir Fry with Vegetables Recipe

The aroma of sizzling chicken mingling with crisp vegetables creates a mouthwatering experience that is hard to resist. Imagine the vibrant colors and textures coming together in a dance of flavors, making every bite an adventure.

This chicken stir fry with vegetables is not just a meal; it’s a memory-maker! I remember the first time I whipped this up for my friends during a casual get-together. The laughter, the clinking of glasses, and the sound of forks diving into colorful bowls filled with deliciousness made it an evening to cherish.

One time, my friends went back for thirds, leaving me wondering if I should’ve made more or just stock up on takeout menus.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor.

• Bell Peppers: Use a mix of red, yellow, and green for that vibrant color and sweet crunch.

• Broccoli Florets: Fresh or frozen works well; they add great texture and nutrients.

• Carrots: Sliced thinly to ensure they cook quickly and evenly.

• Soy Sauce: Use low-sodium soy sauce to better control the saltiness.

• Sesame Oil: A drizzle adds rich flavor and aroma; don’t skip this one!

• Ginger: Fresh ginger gives that zingy kick that complements the chicken beautifully.

• Green Onions: Chopped for garnish; they add freshness and color at the end.

For the Sauce:

• Honey or Brown Sugar: For a touch of sweetness that balances savory flavors perfectly.

• Cornstarch: To thicken your sauce slightly; it gives it that glossy finish.

• Water: Just enough to help combine all those delicious flavors in the sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by slicing your chicken breasts into bite-sized pieces. Chop up all your veggies—bell peppers, broccoli, carrots—and set them aside so you’re ready to go.

Marinate the Chicken: In a bowl, mix together soy sauce, honey (or brown sugar), minced garlic, grated ginger, and cornstarch. Toss in your chicken pieces until they’re well-coated and let them marinate while you prepare everything else.

Sauté the Chicken: Heat sesame oil in a large skillet over medium-high heat. Once hot, add your marinated chicken. Cook until golden brown and cooked through—about 5-7 minutes—stirring occasionally.

Add Veggies Galore: Add all your chopped veggies to the skillet. Stir-fry everything together for about 4-5 minutes until they are crisp-tender and bursting with color.

Create Your Sauce: In a small bowl, whisk together some water with any remaining marinade mixture. Pour it over your stir-fry while stirring constantly until it thickens slightly—this should take about 2 minutes.

Taste Test Time: Give it a taste! Adjust seasoning if needed by adding more soy sauce or even a sprinkle of salt if desired. Serve hot over rice or noodles.

Now you’ve got this delightful chicken stir fry with vegetables ready to wow anyone lucky enough to dig in!

Perfecting the Cooking Process

Start by marinating the chicken for flavor, then stir-fry the veggies separately. Combine everything at the end for maximum taste and texture.

Add Your Touch

Feel free to swap in your favorite vegetables or add tofu for a vegetarian twist. Experimenting with spices can also personalize your dish wonderfully.

Storing & Reheating

Store leftover chicken stir fry in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave to prevent sogginess.

Sharing my first attempt at this chicken stir fry was both hilarious and endearing; my friends couldn’t stop laughing when they realized I’d mistook soy sauce for vinegar!

FAQ

Can I make chicken stir fry with vegetables ahead of time?

Yes, you can prepare it in advance; just store it properly for best results.

What type of vegetables work best in chicken stir fry?

Broccoli, bell peppers, carrots, and snap peas are excellent choices for flavor and texture.

How do I prevent my chicken from becoming tough?

Avoid overcooking by using thin slices of chicken and cooking quickly at high heat.

Print

Enticing Chicken Stir Fry with Vegetables

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x

Print Recipe

Pin Recipe

Description

Experience a burst of flavor with this quick and vibrant chicken stir fry! Perfect for busy weeknights, this dish combines tender chicken, crisp vegetables, and a savory sauce that will delight your taste buds. With its colorful presentation and ease of preparation, you’ll create memorable meals in no time.

---

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 pound), diced
• 2 cloves fresh garlic, minced
• 1 cup bell peppers (mixed colors), sliced
• 1 cup broccoli florets (fresh or frozen)
• 1 cup carrots, thinly sliced
• 3 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 2 green onions, chopped
• 1 tbsp honey or brown sugar
• 1 tsp cornstarch
• 2 tbsp water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice chicken breasts into bite-sized pieces. Chop bell peppers, broccoli, and carrots.
2. In a bowl, mix soy sauce, honey (or brown sugar), minced garlic, grated ginger, and cornstarch. Add chicken pieces and marinate for at least 15 minutes.
3. Heat sesame oil in a large skillet over medium-high heat. Add marinated chicken and cook for about 5-7 minutes until golden brown.
4. Stir in chopped vegetables and cook for an additional 4-5 minutes until tender-crisp.
5. Whisk together remaining marinade ingredients with water; pour over stir-fry while stirring until thickened (about 2 minutes). Serve hot over rice or noodles.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 300
• Sugar: 5g
• Sodium: 720mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg